Bamboo rice? Yes...rice that has been infused with bamboo juice. How beautiful is that! The green lentils in place of pilaf. The whole cardamom was toasted then ground into a fine powder, and used to flavor the dish.

I have a coffee grinder that I use only for spices. Works wonderfully.

In a hot skillet, toss together the diced onion and olive oil and saute over medium heat until translucent. Stir in the ground cardamom.

Combine rice, lentils, onions, salt and water cook in a rice cooker. When done, toss and fluff the rice and serve.

Oh how I love my rice cooker. The fact that I don't have to worry about it. It cooks the rice. Keeps it warm. No thoughts, no worries. I'm free to attend to the rest of the meal preparations.

Which happened to be wontons and veggies

The rice is a lot of fun. I love the color. The lentils add texture. If you want a softer texture, either soak the lentils first or add a little more water when cooking. The cardamom flavor really exploded. Puts the bottled powder to shame in that regard. I never realized how intense freshly ground spices are.

Thank you Marx Foods for including me in your It's Easy Being Green challenge.

I almost forgot to mention, they gave me a few other green ingredients to play with: Mint Herb Crystals and Dill Pollen. Even though I didn't use them for my green dish, I will be playing with those in the near future.

3 comments:

You used the whole cardamom, pod and all? I didn't think you could do that - we use the little black innards only. I've seen the bamboo rice at Whole Foods, but never tried it. But this rice-lentil dish sounds like its right up my eating alley.

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